January 20, 2016

Golden Peony @ Conrad Centennial Singapore ~ A Feast of Abundance for this Lunar New Year

[CNY 2016] Golden Peony is ushering in the Lunar Year of Fiery Monkey with much aplomb! Lead by Executive Chinese Chef Ku Keung, the highly acclaimed Chinese restaurant at Conrad Centennial Singapore presents its Chinese New Year Prosperity Specials which are available for both dine-in and takeaway.

What we can expect are innovative dishes such as Roast Suckling Pig stuffed with Hainanese Chicken Rice, Crispy Filo Swan filled with Foie Gras, Truffle & Minced Chicken, and Canadian Sea Perch Roll filled with Lobster, Mince Shrimp & Fish Roe in Spinach Purée, on top of their signature refined Cantonese fare.

The lovely elegance of Golden Peony's main dining hall or private salon rooms would complete that festive feasting experience with our loved ones.

As we stepped through the door, our eyes inevitably turned to the Fortune 'Golden Monkey' Yusheng 风生水起 (嘻啦玛莎, 鲍鱼, 金皇鱼皮金猴捞起) ($888, serves 30-40pax) that was intricately laid out on a long table.

What a stunning display!

This rendition of the Lo-hei Yu Sheng or Prosperity Toss luxuriated with premium ingredients such as abalone and hiramasa (also known as yellowtail amberjack), which is a seasonal superior grade sashimi characterized by its firm, pale pink flesh and sweet, rich flavor.

We were delighted at the sight of the beautiful Crispy Filo Swan 天降横财 (松露天鹅酥) as they "swam" gracefully onto our dining table on a blue "lake" plate.

Taking inspiration from yam croquettes, the swans were filled with mashed sweet potato and minced chicken, with a sliver of foie gras and truffle enhancing the combination with their unique taste and scent.

Truly an exquisite creation that was worth a couple more moments of our admiration before we relished in its tastiness.

Next up, the Canadian Sea Perch Roll 财源滚滚 (菠菜汁龙珠球) with lobster, minced shrimp and fish roe in a smooth spinach puree. This dish had a comforting feel to it, deceptively simple at initial glance yet captivated the palate with its layering of subtle flavors.

In contrast, Braised Abalone with ‘Monkey Head’ Mushroom, Fish Maw and Black Moss 金猴献瑞 (红焖发财鲍鱼猴头菇花胶) was rich and hearty, albeit a less-indulgent version of a full-fledged pen cai (盆菜).

Halfway through our meal, Chef Ku brought in another delicacy, the Roast Suckling Pig 鸿运当头 (沙皮海南鸡乳猪)! What a highlight!

The golden-brown piglet laid docilely on the chopping board, before Chef Ku worked his chopper through its body and revealed the Hainanese Chicken Rice that is stuffed within. What I love most is undoubtedly the skin, crackling melodiously upon each bite.

To use Hainanese Chicken Rice as the filling instead of the typical glutinous rice with waxed meat is indeed a novel twist to a traditional pairing.